HEARTH-GRILLED SOUVLAKI PLATE

Ingredients

• 1 lb chicken thighs or pork tenderloin, cut into chunks

• 2 tbsp olive oil

• 2 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp paprika

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1 large onion, sliced

• 2 bell peppers, slices

• 1 1/2 lbs Yukon gold or russet potatoes

• Olive oil (for frying or roasting)

• Dried oregano

• Lemon zest

Directions

1. Marinate the Meat

   1. Combine olive oil, lemon juice, garlic, oregano, paprika, salt and pepper.

   2. Toss chicken or pork in marinade.

   3. Marinate at least 30 min (up to overnight).

2. Prepare the Potatoes

   1. Traditional (Pan-Fried)

      1. Cut potatoes into wedges or thick fries.

      2. Parboil 5-7 min; drain well.

      3. Pan-fry in olive oil over medium-high heat until golden and crisp.

      4. Season with salt and oregano.

   2. OR Oven-Roasted

      1. Toss potatoes with olive oil and salt.

      2. Roast at 425 degrees for 30-40 min, flipping halfway.

   3. Cook the Souvlaki

      1. Thread marinated meat onto skewers (or cook loose in a skillet).

      2. Grill or pan-sea over medium-high heat, turning occasionally, until caramelized and cooked through (8-10 min)

3. Satué Onions & Peppers

   1. In the same pan or on the grill, sauté onions and peppers with a drizzle of olive oil until soft and lightly charred.

To Serve

• Plate souvlaki with peppers and onions over the top.

• Add a generous portion of crispy potatoes on the side.

• Finish with lemon wedges and a sprinkle of oregano.